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Having showered and changed after a chilly bike commute or frosty evening spin, is there anything more satisfying than a hearty bowl of warming soup? We certainly don’t think so, which is why we devised this quick and simple barley soup as the ideal post-ride pick-me-up! Depending on your preferences, you could add chicken, beef, or pork to the recipe, but for this one we've kept it simple and purely sans-meat.

Ingredients (mix makes approximately 6 medium size pancakes)

1 Cup Barley
2 cups of vegetable stock (or a stock of your choice)
½ carrot diced
½ celery diced
1 onion diced
2 potatoes
salt & pepper
bayleaf, thyme, garlic
olive oil

barley_ingredients

Preparation

1. Soak the barley overnight in cold water

2. The following day dice up the onion, celery, carrot and potatoes all into similar sizing and set aside

3. Heat a pot over a medium heat, adding a small amount of oil to the pan, before sweating the onions off. Once they have started to soften add the carrots and potato

4. Cook for 3 minutes before adding the Barley in and combining well

5. Add the stock, and celery, along with the aromats and turn down to a simmer, popping the lid on and leaving to cook for 20-25 minutes

6. Once the barley & vegetables are cooked. Turn off and allow to sit for 10 minutes before serving (Remove the bay leaves and any stringy bits of thyme)

barley_ingredients_cooking
barley-soup_finished
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About the Rider: Riley
Aussie and trained Chef Riley is best know for wearing outrageous kit/sock combos while exploring the roads less ridden. When not cooking up a storm, he can be found out on the bike dreaming up new ideas for more delicious recipes.
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